Shang Place at Shangri la’s has outdone itself by reviving an ancient Chinese culinary tradition. Unnati Joshi checks in
Dimsum means “touching the heart” in Cantonese and the tradition of a platter lunch, also known as yum cha, has developed over hundreds of years. Shang Place (at Shangri-la’s) has a very homely feel and was the ideal venue for a dimsum lunch that celebrated seasonal premium ingredients and featured more than 14 varieties of evergreen favourites for both the vegetarian and non-vegetarian palates.
“The idea was to offer a dim sum lunch as a quick and light meal alternative to our corporate clients as well as guests looking to try a different menu. The menu is priced very reasonably, featuring a vast assortment of steamed, fried, pan-friend and even baked varieties. The main course is a selection of vegetarian and non-vegetarian signature clay pots served with rice and noodles. For desserts, we offer home-made ice-creams made with natural and wholesome ingredients,” executive chef Neeraj Tyagi told us.
I started the lunch with Ni Hao, a lemon vodka-based drink. Highly recommended on a summer afternoon. With a hint of cucumber and ginger, the drink took me on a thirst-quenching journey. And then arrived the stars of the afternoon, one after the other. The spicy edamame and pickled mustard leaves dumpling was the first. “Edamame is predominantly used in Japanese cooking. Since it is very healthy, we integrated it in our Chinese menu to add some excitement. We created a balance by adding mustard leaves, which are widely used in Chinese kitchens,” the chef said. The red dimsum (the wrapping done in coloured rice flour) melted in my mouth. Though loaded with healthy greens, not for one moment did it appear grassy or lumpy-bland. The pickling and the finely shredded ingredients made for a homogeneous balance of flavours.
Second on my plate was the Prawn crackling ball, presented with appropriate drama. It came in the form of an octopus but with hundred legs. In the centre of the gigantic piece was a small fried ball with a gooey prawn mince at its core. The crisp long legs somehow tasted like tempura. But never mind, we love tempura, do we notIJ “We invented a ball out of raw prawn, minced and wrapped in shredded spring roll sheets and fried to give a crackling zest,” Tyagi shared.
Then came Baked char sui chicken bun. They have pork bun too. Baked in a savoury dough, this dim sum was most surprising and delicious. The soft crisp covering and the scrumptious filling had me asking for more. Recommended for meat lovers.
Noodles are a regular favourite. But for those wanting to try something different, my vote went to the spicy noodles they served. It scored because it was simple, non-oily and tantalising. With the noodles, I was served clay pot chicken. An unforgettable combination of pickled chillies, water chestnuts and herbs, served in a clay pot bowl, this was at once earthy and subtle. The chicken was done just right. The gravy was neither too spicy nor bland. It worked well with the noodles.
For dessert, I had mango ice cream with dehydrated mango and lavender petals. An aromatic burst that envelopes the entire sensory experience. “This combination would sure give me some happy burps,” I thought. My only grouse... wish it was a little bigger.